Irresistible Pumpkin Muffins with Honey for Cozy Mornings
These pumpkin muffins are a must-bake for cozy mornings, with warm spices and sweet honey creating a comforting treat.
Equipment
- - Oven
- - Muffin pan
- - Mixing bowl
- - Measuring cups
- - Measuring spoons
Ingredients
For the Muffins
- 1 cup Whole Wheat Flour or all-purpose flour
- 1 cup Brown Sugar or white sugar/coconut sugar
- 2 teaspoons Pumpkin Pie Spice Blend or a mix of cinnamon, nutmeg, and ginger
- 2 teaspoons Baking Powder ensure freshness
- 1 teaspoon Baking Soda ensure freshness
- 1/2 teaspoon Salt
- 1 cup Canned Pumpkin plain pumpkin puree
- 2 large Eggs or flaxseed meal mixture for vegan
- 1/2 cup Vegetable Oil or melted coconut oil/applesauce
- 1/2 cup Honey or maple syrup for vegan
- 1/2 cup Raisins or cranberries
- 1/2 cup Chopped Walnuts or pecans, can omit
Instructions
How to Make Pumpkin Muffins
- Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by greasing or lining it with paper liners.
- In a small bowl, soak the raisins in hot water until plump, about 10 minutes. Drain well and set aside.
- In a large mixing bowl, combine whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Stir well.
- Make a well in the dry mixture, add canned pumpkin, eggs, vegetable oil, and honey. Mix gently until just combined.
- Fold in drained raisins and chopped walnuts until evenly distributed.
- Spoon the batter into prepared muffin cups, filling each about two-thirds full.
- Bake for 18 minutes or until the tops spring back. Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Serve warm with a dab of butter or smear of cream cheese for indulgence.